These vegan peanut butter chocolate chip cookies are thick, gooey and loaded with flavor! Cookies are my favorite dessert, and I make a lot of them, so I know a good cookie when I taste one. And I wouldn't waste the calories on mediocre cookies that taste strange or have a weird texture. I promise these cookies don't taste vegan; they taste just like the real deal.
Your first step for these cookies is making the flax egg. Mix 2 ½ tablespoons of water with 1 tablespoon of flaxseed mill. Set aside for at least 10 minutes so it can form into a gel. I always give it a stir right before I pour it in the batter too to make sure it's all well combined.
Next in a large bowl, cream together ½ cup (or one stick) of cubed vegan butter, ½ cup of brown sugar and ¼ of white sugar for a couple of minutes until the mixture is creamy and smooth. Beat in your flax egg followed by 1 teaspoon of vanilla extract and ¼ cup of creamy peanut butter.
Add in ½ teaspoon of cornstarch, ½ teaspoon of baking soda, ¼ teaspoon of salt, ½ cup of cake flour and 1 cup of all-purpose flour. Mix just until combined. Lastly, fold in ½ cup of vegan chocolate chips and ½ cup of chopped vegan peanut butter cups. I used 6 Unreal Peanut Butter Cups.
Using a medium cookie scoop (1 ½ tablespoon), roll into 12 equal cookies. Once the cookies are rolled into balls, you can top with a few extra chocolate chips to get the look as seen in the pictures, but this isn't necessary.
Chill in the refrigerator for at least a half hour or 15 minutes in the freezer before baking. This prevents the cookie from spreading too much during baking. Bake on 410 degrees for 10-13 minutes until cooked through but be sure not to overbake. Let the cookies cool for 30 minutes before eating (if you can make it that long!).
Vegan Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 tablespoon flaxseed mill
- ½ cup vegan butter, cut into cubes
- ½ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- ¼ cup creamy peanut butter
- ½ teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cake flour
- 1 cup all-purpose flour
- ½ cup vegan chocolate chips
- ½ cup chopped vegan peanut butter cups I used 6 Unreal Peanut Butter Cups
Instructions
- Preheat the oven to 410 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Prepare your flax egg. Mix 2 ½ tablespoons of water with 1 tablespoon of flaxseed mill. Set aside for at least 10 minutes so it can form into a gel. I always give it a stir right before I pour it in the batter too to make sure it's all well combined.
- Next in a large bowl, cream together the cubed vegan butter and sugars for a couple of minutes until the mixture is creamy and smooth. Beat in your flax egg followed by the vanilla extract and creamy peanut butter.
- Add in the cornstarch, baking soda, teaspoon of salt, cake flour and all-purpose flour. Mix just until combined. Lastly, fold in the vegan chocolate chips and chopped vegan peanut butter cups.
- Using a medium cookie scoop (1 ½ tablespoon), roll into 12 equal cookies. Once the cookies are rolled into balls, you can top with a few extra chocolate chips to get the look as seen in the pictures, but this isn't necessary.
- Chill in the refrigerator for at least a half hour or 15 minutes in the freezer before baking. This prevents the cookie from spreading too much during baking. Bake on 410 degrees for 10-13 minutes until cooked through but be sure not to overbake. Let the cookies cool for 30 minutes before eating (if you can make it that long!).
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